This is one of my favorite soups I've been asked asked for this recipe many times. I like to mix all my favorite potatoes for this one and after scrubbing up their jackets I leave them on for the extra vitamins and minerals delivered to your bowl...I do shuck the corn before shaving the kernals into the pot but I remove and save the silks for tea and shucks for tamales.

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Method

Roast whole ears of corn and bell peppers on the grill.. turning often to keep from burning. I snip the ends of the corn with shears to keep the silks and stalks from catching fire Keeping the silks and shucks intact..gives the corn a deeper flavour...roasting the peppers whole is also a preferred method ;whole foods give a richer more intense flavour

Boil potatoes until just soft, drain and mash(don't over-cook) add the butter to the potatoes and slowly incorporate milk while stirring over a low flame add the remaining ingredients and adjust the seasonings accordingly You may not care for dill or cilantro and you may prefer tarragon or thyme You may also leave off the onions and garlic but I think they help scare colds away along with the chillies I like to experiment and add a little of everything when my herbs are at their peak This is a vegetarian version... some prefer a little chicken stock added for a richer base

I like a thick and hearty soup so you may want to add more or less milk as you stir everything together It will all depend on individual taste and the size of your corn and potatoes

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